zoom Chipotle & squash chilli with jalapeno dumplings

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    Chipotle & squash chilli with jalapeno dumplings

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    Chipotle & squash chilli with jalapeno dumplings

    A spicy vegetarian chilli is comfort in a bowl, but it’s even more delicious when you crown it with cheese and chilli dumplings. If you’re vegan (or short on time), omit the dumplings and serve with rice or tortilla wraps instead.


    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 25 minutes

    Serves: 4


    2 tbsp sunflower oil
    1 medium onion, finely sliced
    3 cloves garlic, crushed
    ½ tsp ground cumin
    1 tbsp smoked paprika
    ½ butternut squash (about 500g), peeled, deseeded and cut into roughly 2cm cubes
    400g can plum tomatoes
    400g can black beans, drained and rinsed
    1-1½ tbsp chipotle paste (depending on how spicy you like it)
    125g self-raising flour
    ½ tsp fine salt
    60g unsalted butter, cubed and chilled
    80g Essential Mature Cheddar, grated
    1 fresh jalapeño ,deseeded and finely chopped
    Soured cream, to serve (optional)


    1. Heat the oil in a flameproof casserole dish over a low-medium heat. Add the onion and a pinch of salt and cook, stirring regularly, for 7-8 minutes until softened but not coloured. Add the garlic, cumin and paprika and cook for 1 minute, then add the butternut squash and fry for 4-5 minutes, stirring regularly, until starting to cook on the outside. Tip in the tomatoes, black beans, an empty can of water and the chipotle paste. Season and bring up to the boil, breaking up the tomatoes with a spoon. Cover with a lid, then reduce the heat to low and simmer very gently for 20 minutes, stirring every so often. Remove the lid and cook for a further 10 minutes until the squash is tender and the sauce is slightly thickened.

    2. Meanwhile, preheat the oven to 200oC, gas mark 6. Put the flour in a large bowl with the salt; mix together, then rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the cheese and jalapeño, then quickly mix in 4 tbsp cold water and gently bring the mixture together. Divide the mixture into
    8 and roll into balls. Put the dumplings on top of the chilli and bake in the oven for 20-25 minutes, until puffed up and golden. Serve the chilli and dumplings with a dollop of soured cream, if liked.

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    Put all the ingredients used in step 1 into a slow cooker (at least 3.5 litres). Cook on low for 7-8 hours, then make the dumplings as per step 2 of the recipe. Transfer the chilli to an ovenproof dish, top with the dumplings and bake in the oven as per step 2.


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